Sunday Dinner – Pasta

Menu

Spaghetti or Manicotti

Fresh Italian Bread

Spaghetti

Truth be told, I have no problem grabbing a jar of organic red sauce at the store and adding to browned ground beef. My family loves it and it’s fast and easy. Serve with fresh artisan bread.  However, a dear friend from Palermo, Italy taught me how to make sauce from scratch. There is nothing better! So if time is not a concern, make this. You’ll not be disappointed.

1  cup chopped onion (1 large)

1/2  cup chopped green sweet pepper

1/4  cup chopped celery

3  cloves garlic, minced

3-5 lbs fresh organic Roma tomatoes, sliced

1/3 cup olive oil

1  6-ounce can tomato paste

1/3  cup water

2  tablespoons snipped fresh parsley

1  tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

1  tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

2  teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed

1  teaspoon sugar

1/2  teaspoon salt

1/4  teaspoon black pepper

package of dried spaghetti or linguine

Finely shredded Parmesan cheese (optional)

In a Dutch oven cook Roma tomatoes, olive oil, onion, sweet pepper, celery, and garlic until vegetables are tender. Stirring frequently.

Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.

Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.

Spaghetti Sauce with Ground Beef or Sausage: In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Add to sauce.

Manicotti

For crêpes

3 large eggs

1 1/2 cups water

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon unsalted butter, melted

For filling

2 lb fresh ricotta (3 cups)

2 eggs

1 oz finely grated Parmigiano  (1/2 cup)

1/3 cup  fresh parsley, finely chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 lb fresh mozzarella

Make crêpes:
Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don’t beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.

Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.

Make filling and assemble manicotti:
Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.

Put oven rack in middle position and preheat oven to 425°F.

Cut mozzarella lengthwise into 1/4-inch-thick sticks.

Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.

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Menu

Lump Crab, Mango and Avocado Summer Roll with Mango Coulis

Lump Crab, Mango and Avocado Summer Roll with Mango Coulis
For the Mango Coulis:
1 cup chopped ripe mango
2 tablespoons mirin
2-3 tablespoons fresh lime juice
1/2 cup olive oil
Kosher salt to taste

For the Summer Rolls:
12 (8 inch) Vietnamese spring roll wrappers (rice paper)
1 pound lump crab
1 (1/2 pound) avocado, sliced
3 Tbl picked cilantro leaves
2 1/2 teaspoons chopped fresh mint
1 cucumber, cut into 1/4-inch sticks
1 mango cut into 1/4-inch sticks
1/2 red pepper cut into 1/4-inch sticks
Kosher salt and fresh cracked pepper to taste

Directions
Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve.
Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.

Daily Dish -Sushi

Menu

Lump Crab, Mango and Avocado Summer Roll with Mango Coulis

Lump Crab, Mango and Avocado Summer Roll with Mango Coulis
For the Mango Coulis:
1 cup chopped ripe mango
2 tablespoons mirin
2-3 tablespoons fresh lime juice
1/2 cup olive oil
Kosher salt to taste

For the Summer Rolls:
12 (8 inch) Vietnamese spring roll wrappers (rice paper)
1 pound lump crab
1 (1/2 pound) avocado, sliced
3 Tbl picked cilantro leaves
2 1/2 teaspoons chopped fresh mint
1 cucumber, cut into 1/4-inch sticks
1 mango cut into 1/4-inch sticks
1/2 red pepper cut into 1/4-inch sticks
Kosher salt and fresh cracked pepper to taste

Directions
Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve.
Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.

Daily Dish Thursday – Grilled Chicken Sandwiches with Bleu Cheese and Walnuts

Grilled Chicken Sandwiches with Bleu Cheese and Walnuts

An easy mid-week treat, I like to serve this with a salad and slices of fresh melon.

8 boneless skinless chicken breast halves, well trimmed

2 tablespoons balsamic vinegar or red wine vinegar

1 tablespoon olive oil

2 garlic cloves, minced

2 teaspoons minced fresh rosemary

2 red onions, cut into 1/2-inch-thick slices

8 large French bread rolls (about 4 inches long), cut in half

4 ounces bleu cheese

sliced tomatoes

arugula

Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate at least an hour or overnight.

Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Top chicken breast with bleu cheese cooking till slightly melted. Place breasts on lightly toasted rolls and garnish with walnuts, tomatoes and arugula. Serve.

Daily Dish Monday -Shepherd’s Pie

Shepherd’s Pie

1  lb. ground beef

1  16-oz. pkg. frozen mixed vegetables

1  8-oz. pkg. shredded cheddar cheese (2 cups)

1/3  cup snipped fresh Italian (flat-leaf) parsley

Salt and ground black pepper

4  cups instant mashed potato flakes or leftover mashed potatoes

3  Tbsp. butter, melted

Preheat broiler. In extra-large skillet brown beef over medium-high heat; drain off fat. Stir in frozen vegetables. Cook, stirring occasionally, until heated through. Stir in half the cheese, half the parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Meanwhile, in large bowl combine 2 cups boiling water, potato flakes, and 1 tablespoon of the butter. Stir until smooth. Season with salt and pepper; set aside.

Divide half of the potatoes among four 16-ounce broiler-safe dishes then divide beef mixture evenly among dishes. Top with potatoes; sprinkle remaining cheese. Broil 3 inches from heat for 2 to 3 minutes, until cheese is melted. Drizzle with melted butter; sprinkle with remaining parsley. Makes 4 servings.

Daily Dish Saturday – Chili

Menu

Chili

Crusty Bread

On a chilly Black Friday let’s warm up with Turkey Chili!

Chili with Chipotle and Cilantro

2 – 3 c. meat ground beef, chopped beef or turkey

1 cup chopped onions

3 tablespoons ground cumin

3 tablespoons chili powder

1 1/2 tablespoons garlic powder

1 tablespoon chopped canned chipotle chilies in adobo sauce*

or a fresh chipotle chili finely chopped

2 1/2 cups (or more) water

1 cup finely chopped fresh cilantro

1 large can of chili beans

Grated cheddar cheese

Sour cream

Additional chopped onion

* Canned chipotle chilies are available at Hispanic markets, specialty foods stores and some supermarkets.

Sauté  chopped onions in large Dutch oven over high heat until cooked through, about 10 minutes. Add meat, cumin, chili powder, garlic powder and chipotle chilies; sauté 3 minutes till browned. Mix in beans, 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately.

Daily Dish Wednesday / Rib-Eye Steak

Menu

Grilled Rib-Eye Steaks

Broccoli and Cheese

Sauteed Mushrooms

Always an All-American favorite you really can’t go wrong with this on Labor Day.

Grilled Rib-Eye Steaks

4 choice rib-eye steaks

Steak rub (store brought or recipe follows

Preheat a grill to high heat.

Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

Rib-eye Rub Spicy:

Salt and ground black pepper

Chili powder

Cayenne pepper

In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

Sauteed Mushrooms

1/2 lb. fresh mushrooms

2 tsp. lemon juice

2 tbsp. butter

1/4 tsp. salt

1/8 tsp. black pepper

Clean mushrooms and slice. Sprinkle with lemon juice. Melt butter in skillet and stir in seasonings. Add mushrooms and saute about 7 minutes until delicately browned, stirring frequently. Serve as vegetable or as meat accompaniment. Makes 2 servings as vegetable or 4 servings as accompaniment to meat.

Broccoli and Cheese

1 1/2 lbs. fresh organic broccoli

2 cups grated sharp or medium cheddar cheese

1/4 c. milk

1/4 tsp. onion and/or garlic salt

Heat 1 inch salted water (1/2 tsp. salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are tender, 22 to 25 minutes; drain.

Heat remaining ingredients over medium heat, stirring frequently, until cheese is melted and mixture is smooth, 6 to 8 minutes. Pour cheese sauce over broccoli. Makes 4 servings.

Fried Rice

Cooked according to box directions

Daily Dish Tuesday – Pizza!

Homemade Pizza

1 large garlic clove

1-2  tablespoon olive oil

1/4 teaspoon dried oregano, crumbled

a small pinch dried hot red pepper flakes

fresh basil, finely chopped

coarse salt to taste

Toppings according to taste:

mozzarella cheese

mushrooms

pepperoni

sausage

pineapple

Canadian bacon

sun-dried Tomatoes

all-purpose flour for dusting

Pizza Dough – our recipe or Trader Joe’s has great fresh pizza dough.

for one 9-inch pizza

At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed “quarry” tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°-550°F).

Finely chop garlic and in a small bowl combine with oil, oregano, red pepper flakes, basil and coarse salt.

On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Dust a baker’s peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with oil mixture, spreading with back of a spoon to within 1/2 inch of edge.

Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.

Cut pizza into wedges and serve immediately.

Dough

3/4 cup warm water (105°-115°F.)

1 1/2 teaspoons active dry yeast

2 cups unbleached all-purpose flour

1 teaspoon salt

In a measuring cup stir together water and yeast until yeast is dissolved. In a large bowl whisk together flour and salt and add yeast mixture, stirring until a soft dough forms. On a lightly floured surface knead dough until smooth and elastic, about 10 minutes.

Oil a large bowl (preferably with olive oil) and transfer dough to bowl, turning to coat. Cover bowl with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.

On a lightly floured surface flatten dough with your hands. Cut dough in half and form into 2 balls. (Dough may be made 1 day ahead to this point. Wrap balls loosely in plastic wrap and chill in a small sealable plastic bag. Return dough to room temperature before proceeding.) Dust tops of balls with flour and cover each ball with an inverted bowl large enough to allow dough to expand. Let dough rise in a warm place until doubled in bulk, about 1 hour.

Daily Dish Monday – BBQ Chicken Dinner

Menu

Barbecue Chicken

Potato Salad

Green Salad

Barbecue Chicken

12 chicken thighs and drumsticks with skin and bones (about 3 3/4 pounds)

1 14 1/2- to 16-ounce can crushed tomatoes with added puree

1/4 cup brown sugar

3 tablespoons apple cider vinegar

1 1/2 teaspoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon rosemary

1/4 cup  mustard

Preheat grill. Place thighs and legs close together in baking dish. Whisk next 7 ingredients in saucepan over medium heat until mixture boils. Remove from heat. Add mustard whisking. Pour sauce evenly over chicken.

Grill chicken over open flame until cooked through, brown and glazed, turning and basting with sauce every 5-8 minutes, about 30 minutes total. Cool 5 minutes and serve.

Daily Dish Sunday Dinner – Grilled Pork Chops with Citrus Mixed Greens

Menu

Grilled Pork Chops with Garlic Lime Sauce

Citrus and Mixed Greens Salad

Rice Pilaf

Grilled Pork Chops with Garlic Lime Sauce

1/4 cup fresh lime juice

1 garlic clove, minced

1/2 teaspoon dried hot red-pepper flakes

1/3 cup olive oil

2 tablespoons chopped fresh cilantro

6 – 8 (1/2-inch-thick) boneless pork chops

1/4 cup honey mustard

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro. Marinate pork in half the mixture for at least 30 minutes.

Prepare a gas grill for direct-heat cooking over medium-high heat. Spray or oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total each side. Glaze with mustard just before removing. Serve drizzled with some vinaigrette, and with remainder on the side.

Rice Pilaf

1/2 teaspoon ground cumin

1/4 teaspoon crumbled saffron threads

1/2 teaspoon salt

1 tablespoon unsalted butter

1 – 2 tablespoons olive oil

1 cup diced (1/4 inch) onion

2 tablespoons finely minced garlic

1 1/2 cups long-grain rice

3 1/2 cups chicken broth

Combine the cumin, saffron and salt. Set aside.

Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic; cook 5 minutes more, sprinkling with the spice mixture.

Add the rice and cook for 1 minute, stirring to mix well. Add the broth. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.

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